Taste Characteristics and Stability of Umami Peptides Derived from Tetragenococcus halophilus
In order to further analyze the taste characteristics and processing stability of umami peptides from Tetragenococcus halophilus, 41 suspected umami peptides from T. halophilus were tested in this study, and three synthetic peptides (EEEEEE, HAAGMVE, and ESVYAST) with the highest umami values were s...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2025-03-01
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| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-5-001.pdf |
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